Comprehensive analysis of the chemical composition of seeds from five Russian cultivars of flax (Linum Usitatissimum): Search for correlations with cyclic peptide content
June 2026
Flax (Linum usitatissimum) is a valuable source of bioactive cyclic peptides (CPs), including cyclolinopeptides (also known as linusorbs or orbitides). This study presents the first comprehensive characterization...
Potential relationship between lipid oxidation and acrylamide formation: A review on control of acrylamide in foods
June 2026
Acrylamide (ACR) is a potential carcinogen commonly found in foods processed at high-temperature conditions, especially fried and baked products. Traditionally, the formation of ACR has been mainly...
Molecular structure and fatty acyl chain length-driven differences in digestive fate and intestinal cellular uptake: A comparative study of natural and structured triacylglycerols
June 2026
This study utilized a simulated in vitro dynamic digestion model for infants, combined with lipidomics technology and a Caco-2 cell model, to systematically investigate the effects of triacylglycerol...
Gut microbiota remodeling underlies the metabolic benefits of low-glutelin rice in mice
June 2026
Chronic kidney disease management necessitates dietary protein moderation, and rice, a global staple with high glutelin content, may contribute to renal metabolic load. This study investigated the long-term...
Functional roles of mashed potatoes in shaping dough rheology and bread storage stability
June 2026
This study systematically investigated the influence of mashed potato incorporation on the rheological, microstructural, and quality attributes of wheat dough and bread. A comprehensive analysis was...
Effect of Spirulina micro-powder as a green additive on processing properties of wheat dough and bread quality
June 2026
This study aimed to explore the effects of Spirulina micro-powder (SP) substitution (at ratios of 0–1.6 %, based on wheat flour weight) on wheat dough characteristics and bread quality. The investigation...
Ultrasound-assisted valorization of argan co-products for improving sunflower oil stability under accelerated storage
June 2026
The argan tree (Argania spinosa (Skeels) L.), widely known for its oil, also generates co-products such as leaves, pulp, and press cake that remain largely underexploited. This study explored the potential...
Compositional analysis and biosafety assessment of Cercis glabra seed oil
June 2026
Cercis glabra is a traditional Chinese medicinal plant. Although its seeds are inedible, they are rich in diverse unsaturated fatty acids and unsaponifiable compounds that may possess various biological...
Nanoliposomal co-delivery of red palm oil and curcumin: Physicochemical and functional characterization in fortified yogurt
June 2026
In this study, curcumin and red palm oil (which is rich in carotenoids and tocotrienols) were co-encapsulated in nanoliposomes assembled from egg yolk phospholipids. These nutraceutical-loaded nanoliposomes...
Purification of Chinese yam polysaccharide with marked hydroxyl radical scavenging capacity: Mechanistic insights into gel permeation chromatography separation efficiency
June 2026
Hydroxyl radicals are the most aggressive reactive oxygen species and directly damage biomolecules under physiological conditions, making their elimination critical for alleviating oxidative stress....
Formation of oxidized triacylglycerols during frying-like heating of trilinolein: Isotope-tracing evidence for the roles of oxygen and water in oil deterioration
Available online 25 June 2026
Oxidized triacylglycerols (OxTGs) are major oxidation products generated during thermal oxidation of edible oils, but the respective roles of molecular oxygen and water in their formation during frying...
Bioactive compounds from wheat seedlings: Enrichment strategies, health benefits, and product development
Available online 24 June 2026
Wheat seedlings are rich in γ-aminobutyric acid (GABA), phenolic compounds, flavonoids, folate, and chlorophyll. This review covers their targeted enrichment via strategies such as hypoxia stress, red...
Pigmented wheat: Metabolomics-enabled insights into grain pigmentation towards nutritional and functional foods
Available online 24 June 2026
Pigmented wheat, a unique germplasm with diverse grain colors (purple, blue, black, yellow, etc.), has emerged as a valuable resource for functional food development due to its enrichment in bioactive...
Effect of ultra-high pressure (UHP) treatment on structural properties and processing characteristics of oat dough
Available online 10 June 2026
This study investigated the effects of ultra-high pressure (UHP, 100–500 MPa) on the structural and processing properties of oat dough. Amino acid content remained stable at 0–400 MPa but significantly...
Nutritional composition and functional properties of Scottish cold-pressed hemp oil and by-products for sustainable food applications
Available online 28 May 2026
The expanding interest in sustainable oilseed systems has highlighted hemp (Cannabis sativa L.) as a source of nutritionally dense and multifunctional food ingredients. This study presents a comprehensive...
Unveiling the synergistic antioxidant and antimicrobial effects of polyphenolic compounds from olive by-products
Available online 16 May 2026
The olive oil industry annually generates a substantial quantity of liquid and solid olive by-products, including leaves from harvesting and pruning. These residues represent a valuable, underutilized...
Removal of starch granule-associated lipids modified the physicochemical properties and in vitro digestion of wheat starches from different endosperm hardness grains
Available online 12 May 2026
Starch granule-associated lipids (SGALs) are closely associated with wheat grain hardness, which significantly influences the physicochemical properties of starch. In this study, the effects of removing...
Kinetic mechanism of enzymatic esterification and quantitative profiling of acylglycerol isomer distribution
March 2026
Diacylglycerol (DAG) is a functional oil that can reduce body fat accumulation and postprandial triglycerides. In this study, lipase-catalyzed esterification of oleic acid with glycerol was investigated...
Effects of nori powder on physicochemical and structural properties of high-moisture meat analogue
March 2026
High-moisture meat analogues (HMMAs) offer sustainable protein alternatives to conventional meat and become a research hotspot in recent years. This study systematically investigated the impact of nori...
Structural evolution, chemical and antioxidant properties of pectic polysaccharides from sesame hull roasted at various temperatures
March 2026
Roasting constitutes a critical stage in sesame oil production, where the thermal degradation of pectic polysaccharide initiates fundamental chemical transformations including caramelization, Maillard...
Functional food polymers as nanocarriers: Advances in encapsulation and targeted delivery of nutraceuticals
March 2026
Food-grade biopolymers and nanotechnology have been increasingly used to revolutionize the delivery of bioactive compounds by enhancing stability, bioavailability, and controlled release. Within the...
Exploring the industrial potential of Moroccan oat varieties for functional food applications
March 2026
Morocco's oat sector is shifting from forage to food, creating demand for varieties with proven processing performance. We profiled nine Moroccan oats (four parental lines, four interspecific derivatives,...
Characteristics of carnauba wax oleogel as deep-frying media and its improvement on frying performance, texture and sensory quality of proso millet rice cakes
March 2026
Carnauba wax-structured soybean oil oleogels were developed as alternative frying media for proso millet rice cake processing. Optimal practical properties were identified in the 8 % wax concentration...
Processing effects on the characteristics of oat protein solutions: The role of enzymatic treatment and pH-shifting with mild heating
March 2026
Oat milk has gained widespread consumer acceptance for its creamy texture, β-glucan content, and environmental sustainability. However, its relatively low protein content (typically 2–3 g/serving) presents...
Comparative characterization of triacylglycerols in human milk, infant formula, structured lipids, and plant oils using UPSFC-Q-TOF-MS
March 2026
Triacylglycerol (TAG) components in human milk, infant formulas with different fat sources, and plant oils (palm oil, flaxseed oil, sunflower oil, corn oil, soybean oil, coconut oil, low erucic acid...
